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paleo strawberry rhubarb shortcake

Strawberry Rhubarb Shortcake

Fresh strawberries and rhubarb make this shortcake recipe a dream
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 448 kcal
Author Kelly Bejelly @ A Girl Worth Saving

Ingredients

Stewed Strawberry Rhubarb

  • 10 oz large strawberries
  • 1 oz large stalk of rhubarb cut into 1/2 inch thick slices
  • 3 Tablespoons Coconut Sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup water

Shortcake

  • 2 1/2 cups Superfine Blanched Almond Flour
  • 2 Tablespoon Coconut Flour
  • 1 teaspoon baking soda
  • 3 Tablespoons maple syrup
  • 1/4 cup palm shortening
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce

Instructions

  1. Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.
  2. Mix with a spoon and bring to a boil.
  3. Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.
  4. Remove from the stove and set aside to cool.
  5. Preheat your oven to 350 degrees.
  6. In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.
  7. Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.
  8. Place in your oven to cook for 20 -23 minutes.
  9. Let cool completely.
  10. To assemble, slice the shortcakes in half. On the bottom half spoon 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.
  11. Enjoy!